Southwestern Hash Browns
These Southwestern Hash Browns are loaded with black beans, cheese, salsa, and sour cream for a flavorful way to enjoy frozen hash browns. This dish is great for brunch or breakfast for dinner!
Alex and I both enjoy hash browns so I was looking for a way to make the hash browns a bit more filling to turn them into the main course for brunch. I added some of my favorite taco toppings for a southwestern-inspired combination. I love how easy these were to make and it’s simple to customize based on what you have in your fridge!
How to Make Southwestern Hash Browns
Tips for Making Hash Browns
- Melt the butter in the pan and then swirl it around to evenly coat the pan. This will help get the potatoes crispy.
- Don’t fill the pan with too many hashbrowns. This recipe uses just a few cups of shredded potatoes so they cook in a thin even layer. Do not double the recipe or the potatoes will steam and won’t get crispy.
- Try not to stir the potatoes too frequently. You want them to brown before flipping them.
Variations and Substitutions
To make this recipe vegan, use olive oil instead of butter and dairy-free cheese. You can also skip the cheese entirely if you like. Feel free to get creative with toppings! I love cilantro, sour cream, hot sauce, and sliced jalapeños. Looking for a sweet potato recipe? Try my sweet potato nachos!
More Brunch Recipes
PrintSouthwestern Hash Browns
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon butter
- 8oz frozen hash browns
- 1 red or orange bell pepper, chopped
- 1/2 cup shredded cheddar cheese
- 1 cup black beans
- 1/4 cup salsa
- Sour cream, cilantro, hot sauce, or other toppings (optional)
Instructions
- In a large non-stick skillet, heat the butter over medium heat and swirl it in the pan until melted.
- Add the hash browns and bell pepper and cook for 8 minutes, stirring occasionally.
- Sprinkle with cheese and black beans and continue to cook for 3-5 minutes without stirring, until cheese is melted.
- Top with salsa and any additional toppings you like.
I’m so happy the weather has picked up a little. It’s been nice (surprisingly!). I could get used to this. I really enjoy wraps and stuffing them with as much stuff as possible.
I was equally as excited about our warm up this morning to 32 degrees lol….I actually bought some Ezekiel wraps yesterday thinking I may use them to finally make pizza.
That hash brown wrap looks awesome! I love hash browns, especially the shredded kind. Favorite thing to put in a wrap is probably a breakfast burrito!
Good idea! I have some frozen shredded potatoes that I really need to use up!
Lolz when I read “Southwest Hash Brown Wraps” I read it like… “Southwest Hash” and “Brown Wraps” and I was like…does she mean whole wheat wraps or something or are brown wraps a new thing that I’ve missed out on. Then I was like … “ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh.” I’m an idiot. HA!. The wraps look delicious though!! I’m definitely a fan of anything southwestrny in a wrap – particularly if there are beans, cheese, and avocado involved!!
Good idea with the hashbrowns! I bet they would be good in a breakfast tortilla with scrambled eggs too.
Mmm indeed! I might have to try that for brunch!
I love wraps AND hashbrowns so I think this recipe is totally killer. I love adding scrambled eggs to my wraps!
The wraps sound delicious, Liz! Black beans with anything are ok with me. Have a great day!
Yum! That hash brown wrap sounds delicious and so simple for busy week nights when you don’t feel like spending a lot of time in the kitchen. 🙂
Exactly! Sometimes you just don’t have time for fancy stuff 😉
That smoothie looks so thick and delicious I could do with one right now, yum!